Cheese & Herb Stuffed Mushrooms

35 min · Easy · Serves 4

180 kcal per serving · 9g protein

Large portobello caps filled with a savoury blend of cream cheese, garlic, parsley and breadcrumbs, baked until bubbling and golden.

Ingredients

• 4 cloves Minced garlic
• Portobello mushrooms × 8
• 20 g Fresh parsley
• 120 g Cream cheese
• 80 g Breadcrumbs
• 60 ml Olive oil
• 60 g Parmesan

Method

1. Prep Mushrooms

   

   Preheat oven to 190°C. Remove the stems from the portobello mushrooms and brush caps with olive oil.

2. Make Filling

   

   Mix cream cheese, minced garlic, chopped parsley, half the breadcrumbs and grated parmesan in a bowl.

3. Fill each mushroom cap

   

   Fill each mushroom cap with the mixture and set them on a baking tray. Top with the remaining breadcrumbs.

4. Bake

   

   Bake for 15-18 minutes until golden and bubbling.